Tessa's Recipe Rundown...

Taste: Kind of like apple pie but with more of a pastry twist!Texture: Flaky, buttery, tender, and juicy.Ease: Surprisingly easy and can be made ahead of time! Just requires a little bit of prep.Appearance: Obviously the best part – absolutely beautiful!Pros: Super fun and impressive individually sized dessert perfect for special occasions.Cons: None.Would I make this again? Yes!

You’ve probably seen these apple roses floating around the internet lately and thought they looked way too difficult to actually make. Well, I’ve made a video tutorial and am sharing an easy recipe with you to show you just how simple they are!

In one of my first baking classes in culinary school it felt like if something could be potentially made into a rose shape, we ended up doing it. That’s when I discovered it really isn’t all that difficult to manipulate something just enough to make it look absolutely gorgeous and totally gourmet!

Watch the step-by-step video below to see exactly how these come together. The full printable recipe is further below! Also, this is the mandolin I used to get super thin slices. Love it!

How to Make Apple Roses – Step by Step Video:

How to make

Apple Roses

How to Make Apple Roses with this simple recipe for beautiful and gourmet individual apple pastries. Can be made ahead of time and perfect for Thanksgiving! Step-by-step video included.

Ingredients

2apples (pink lady, braeburn, or honeycrisp)

Juice of half a lemon

2tablespoonsbrown sugar

2tablespoonsunsalted butter, melted

1/2teaspoonground cinnamon

1/4teaspoonground nutmeg

1sheet puff pastry, thawed

Flour, for dusting

3tablespoonsapricot or strawberry preserves

Powdered sugar, for dusting

Directions

Preheat the oven to 375°F. Grease a standard muffin tin.

Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.

Microwave the slices for 45 seconds, or until soft and pliable enough to mold.

Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.

In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.

Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed.

Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.

Course:
Dessert

Cuisine:
American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe byTessa

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

I am not to much on pretty like this, but my wife’s birthday is coming up and I think she will love these. You say the pastry needs to be eaten the same day, but I was wondering about the apple slices. I wanted to make a couple dozen and send them to my wife’s work place and just curious as to how the apples will fair all day?

How sweet! I’m sure she’ll love them. The baked pastries should stay good throughout the day. If there’s a toaster oven at her work people could always use that to reheat and re-crisp the pastries briefly if they wanted.

Tried to make these with triple layer Phyllo pastry. Complete disaster. Apples didn’t soften in the microwave. Slimy apples. Falling out of the pastry while trying to roll it together. If you even have one apple slice not thin enough it doesn’t work. Cutting apples by hand is a joke.

I love the recipe, so easy to make. I made 2 for testing, as I had filo pastry at home and never managed to use before. After some YouTube search, my fillo pastry was ready and my roses ended up beautiful. I will be definitely making on the weekend for friends to give a decoration touch in my brunch. Ah! And they are delicious too. Thanks for the recipe.

I couldn’t wait. After years having failures with puff pastry, I tried again tonight. Guess what, following the directions really works well. I was able to manipulate the puff pastry (YAY) and my apple roses are in the oven now.

I have HIGH in the SKY APPLE PIE, hopes.

We shall see, if they’re not presentable enough for company, I know they will be delish (with apologies to Rachael Ray).

I tried once. It’s beautiful and delicious! But like other ladies said, the pastry in centre is not cooked. Is there any solution for this, please? Also, if using both phyllo pastry how many layers should I use? Thanks.

These are GORGEOUS!!!! I just made them…your directions were PERFECT! I think I need to cook them less….I doubled the recipe but kept 40 min and they are burned…..even the pastry dough is burned. It’s not too bad..can still serve them but don’t look AS pretty as they could. How about a lower heat? Less time? Help!

I’ve made these several times now & they’ve been perfect. I found that if you’re using a dark metal muffin tin, you need to lower the temp down to 375F. I also roll my puff pastry thin & when it’s time to roll, roll them loosely. If they’re too tight, the pastry doesn’t cook.

I noticed several people commented about the center dough was not cooked through, and asked if there was a solution to that. The question was not addressed. I am planning on making them tomorrow and would be helpful if you could give some feedback regarding that. Also if making a day in advance, should or could they be (A) baked and how to store—-refrig or container or (B) unbaked and how to store if unbaked. Planning on making these tomorrow, so would appreciate your feedback asap. Thanks so much.

Without a mandolin I don’t recommend this lol. The few that I had truly thin enough slices for turned out well, but with a knife it’s pretty hard to get evenly thin pieces. I also did extra time in the microwave to help soften the apples which did make a difference when rolling them. Time to go get a mandolin

Ive made these several times and hoped to help address a few comments. 1st cutting evenly thin slices can be difficult but with lots of practice it can be done. A mandolin is much better option for more uniform slices especially for the novice knife skills. Secondly the dough in the center only comes out right if you don’t roll to tight. Also I bring water and lemon to gentle boil and simmer slices for 1min (instead of microwave) and cool. When I want apples to have a more red color I add a couple drops of red dye to the water mixture while cooling. Good luck everyone hope that helps.

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